Spinach Quiche
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Ingredients
- 4 eggs
- 2 cups cheese (cheddar, swiss, jack - whatever), shredded
- 1 3/4 cups half-and-half, or milk, or butter milk*, or any combination of the above. The more half and half you use the creamier your quiche will be.
- 2 pie crusts
- 5 cups fresh spinach
- 2/3 cup onion
- 4 cloves garlic
- 1/4 tsp dill**
- 1/2 tsp white pepper**
- 1/4 tsp paprika**
- 1/4 tsp tarragon**
- 1/2 tsp salt
* Also known as sour milk - it tastes just fine for cooking and I hate seeing things go to waste...
**In the interest of truth, let me just say those numbers are all estimates, I just shake spices on 'till I'm satisfied...
- Do whatever you have to do to your box o' pie crusts... I buy Marie Calendar's and pre-cook them only a few minutes. When you're done preheat the oven to 450 F.
- Chop the onions and mince or crush the garlic. Saute them in a tiny bit of oil 'till the onions are a touch translucent and the garlic is brown on the edges.
- Chop the spinach into chunks 'roundabout an inch square and add it to the garlic/onion saute. Cook until wilty and limp.
- While sauteing the veggies, whisk the eggs and half-and-half and add in the spices. Don't forget the salt!
- Mix the spinach/garlic/onion and cheese with the creme/eggs/spices (you might want to let the sauted vegetables cool for a bit so they don't prematurely cook the egg...)
- Pour half into each pie crust, the filling should come up to less than 1/3 of an inch from the top, as it will rise a bit, but brimming is okay too. Put them in the oven.
- Turn the temperature on the oven down to 350 F, so the oven will cool to this temperature while the quiche is cooking.
- Cook for 35ish minutes, they're done when the middles don't giggle if you shake them and should be a bit brown around the edges.
Photo Credit: Sleepyneko
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